First Place Winner was Kathy Wright of Schnecksville

Cream Cheese Rhubarb Pie

Filling

1/4 cup cornstarch

1 cup sugar

1/2 cup water

3 cups rhubarb (cut in 1/2-inch pieces)

Topping

1 8 oz. package cream cheese, softened

1/2 cup sugar

2 eggs

1/4 cup sour cream

1 tsp. vanilla

Preheat oven to 425º

Filling: Stir cornstarch and sugar in saucepan until mixed. Stir in water until well blended. Add rhubarb. Cook over medium heat, stirring often, until mixture boils and becomes thickened. Pour the mixture into crust and bake 10 minutes. Reduce heat to 325º. Remove from oven and add topping.

Topping: Beat cream cheese and sugar until smooth. Beat in eggs, sour cream and vanilla. Spoon mixture over baked rhubarb.

Bake at 325º for 30-35 minutes or until topping is set. Cool on a wire rack to room temperature and chill well. Garnish with whipped cream and refrigerate.

Whipped Cream

1 cup heavy whipping cream

2 T. confectioners sugar

2 tsp. almond extract

In a chilled small glass bowl and using chilled beaters, beat cream until it begins to thicken. Add confectioners' sugar and almond extract; beat until soft peaks form. Store in the refrigerator.